dougdecinces

Recipes 

I made a 9 gallon batch of Kentucky Common in August. After primary fermentation, I racked a gallon of it to a jug and added the dregs from a bottle of Hannsen's Oude Kriek and 0.2 oz French Oak cubes rinsed three times in boiling water. Within a few weeks it created what I assume is a pellicle. It was a thin blue-ish green film on top of the beer. Now that it is four months old, I decided to check in on it. If I'm not mistaken, I do get a slight whiff of balsamic and cherry, but there is little perceptible sour flavor. Mostly what I taste is oak. The body seems thinner, but the gravity has not dropped at all.

As this is my first go with a sour, I wanted to know if this is normal and how I should proceed from here. I'm more than happy to give this beer as much time as it needs, but I figured more would have happened by now.